Savory Stuffed Bell Peppers Recipe

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This is a recipe for savory stuffed bell peppers. Make this recipe using fresh bell peppers, Italian sausage, canned tomatoes (or tomato sauce), onion, garlic cloves, and … The steps for making stuffed peppers with Italian sausage are easy! 

Green bell peppers are mild sweet pepper and can be used in savory dishes like this. I find the red, yellow, and orange peppers to be sweeter in taste. Pick the bell peppers you prefer for this recipe. I’ve linked to a few recipes and videos to help you. I love making stuffed peppers any time I am able to buy fresh bell peppers.

Everyone in our home enjoys eating them for dinner. This is an easy recipe to make and was originally published a long time ago! I’ve added some updated information, added a few new photos, and am using a new recipe card…

Fall is my favorite time of year when I heat up the heart of my home the kitchen. I test out new recipes or break out old ones. Then get to share my favorite recipes with you. Enjoy making these stuffed bell peppers recipes any time you have them on hand to cook with! You know those lovely peppers are full of flavor, a little sweet, a lot of savory, and easy to find in the store to cook with at this time of year.

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Savory Stuffed Bell Peppers 

Savory Stuffed Bell Peppers: This recipe for stuffed bell peppers ingredients can easily be adapted. We used Italian sausage, mushrooms, onions, garlic, poblano pepper, and … Nothing says fall like savory meals that are colorful and healthy! Three words come to mind when making this meal, healthy comfort foods! 

Stuffed Bell Peppers With Italian Sausage 

Ingredients

• 4 Bell Peppers 
• 1 can of Diced Tomatoes (14. 5 ounce)
• 1 lb. of Mozzarella Cheese or Package of Shredded mozzarella cheese
• 1 lb. of Sweet Italian Sausage (or vegan substitute)
• Olive Oil
• Mushrooms (1 -16-ounce package)
• Onion (1 medium sized)
• 2 Cloves of Garlic
• 1 Poblano Chili Pepper (optional)
• 2 tsp. of Italian Herbs Seasoning
• Salt and Pepper
• 1-cup of cooked White Rice

Can you believe how long ago this was? I can’t believe this recipe’s original photo! Ha, ha! Below is the original photo. We all start off somewhere and well, not good at some things. 😉

Persistence, practice, passion, and trying things on a daily basis is what will make you good at cooking, baking, and taking photos… 

How to cook stuffed bell peppers

Instructions

Pre-heat the oven to 375 degrees F.
Pre cook rice and set aside or use left over rice. Then:

1. Cook the Italian Sausage according to the package directions in a pan on the stove. Cool slightly, remove the casing and cut it up small pieces (Additionally you can use and cook ground Italian sausage instead. I used what I had on hand).
2. In the pan the sausage was cooked in: Add two tablespoons of olive oil: Sauté until the onion, mushroom, garlic *optional poblano chili peppers (deveined and diced) for a few minutes or until the onions are translucent. Then add in sliced can of diced tomatoes.
3. Wash the bell peppers. Cut off tops, then clean out seeds in the of middle of each bell pepper. Rinse and dry them off.
4. Set bell peppers to side for the moment (or pre-bake them as shown in the video). Take all other cooked ingredients and place them into a large bowl stir gently until mixed.
5. Next, add 1-2 tsp. Italian seasonings and the salt/pepper to your taste preference.
6. Spoon the mixture into each bell pepper until completely it is full.
7. Shred the mozzarella cheese or use the Pre-shredded cheese: Sprinkle the shredded mozzarella cheese on top of the stuffed bell peppers.
8. Place into a prepared pan sprayed with Pam or lined with aluminum foil. Add the baking dish with the stuffed bell peppers into the oven. You can layer of tomato sauce to the bottom of the pan if you have some.
9. Check half way through baking process. Cover the bell peppers with aluminum foil so peppers don’t dry out, Make sure to leave space or tent the foil, so cheese doesn’t stick to top of foil when uncovering.
10. Bake at 350-375F degrees  depending if your oven runs hot until heated throughout and the bell peppers start to soften. This takes approximately 45 min-1 hour

After taking the stuffed peppers out of the oven: Let the peppers rest. Garish with Parmesan cheese and chopped Italian parsley if you like, serve and enjoy!

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Yield: 4

Savory Stuffed Bell Peppers

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Savory Stuffed Bell Peppers: Use Italian Sausage or ground Italian sausage, mushrooms, onions, garlic cloves... and cooked rice to stuffed the peppers. This recipe is easily adapted and you can pre-bake the bell pepper to cut down the final bake time of the Italian Sausage Stuffed Peppers...

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Additional Time 5 minutes

Total Time 1 hour 35 minutes

Ingredients

• 4 Bell Peppers
• 1 can of Diced Tomatoes (14. 5 ounce)
• 1 lb. of Mozzarella Cheese or Package of Shredded mozzarella cheese
• 1 lb. of Sweet Italian Sausage (or vegan substitute)
• Olive Oil
• Mushrooms (1 -16-ounce package)
• Onion (1 medium sized)
• 2 Cloves of Garlic
• 1 Poblano Chili Pepper (optional)
• 2 tsp. of Italian Herbs Seasoning
• Salt and Pepper
• 1-cup of cooked White Rice

Instructions

How to cook stuffed bell peppers:

Pre-heat the oven to 375 degrees F.

Pre cook rice and set aside or use left over rice. Then:

1. Cook the Italian Sausage according to the package directions. Cool slightly, remove the casing and cut it up small pieces (Additionally you can use and cook ground Italian sausage instead. I used what I had on hand).

2. In the pan the sausage was cooked in: Add 2 tablespoons of Olive Oil to the pan. Sauté until the onion, mushroom, garlic *optional poblano chili peppers (deveined and diced) for a few minutes or until the onions are translucent. Then add in sliced can of diced tomatoes.

3. Wash the bell peppers. Cut off tops, then clean out seeds in the of middle of each bell pepper. Rinse and dry them off.

4. Set bell peppers to side for the moment (or pre-bake them as shown in the video). Take all other cooked ingredients and place them into a large bowl stir gently until mixed.

   Next, add 1-2 tsp. Italian seasonings and the salt/pepper to your taste preference.

5. Spoon the mixture into each bell pepper until completely it is full.

6. Shred the mozzarella cheese or use the Pre-shredded cheese: Sprinkle the shredded mozzarella cheese on top of the stuffed bell peppers.

7. Place into a prepared pan sprayed with Pam or lined with aluminum foil. Add the baking dish with the stuffed bell peppers into the oven. You can layer of tomato sauce to the bottom of the pan if you have some.

8. Check half way through baking process. Cover the bell peppers with aluminum foil so peppers don't dry out, Make sure to leave space or tent the foil, so cheese doesn't stick to top of foil when uncovering.

9. Bake at 350-375* depending if your oven runs hot until heated throughout and the bell peppers start to soften. This takes approximately 45 min-1 hour

   After taking the stuffed peppers out of the oven: Let the peppers rest. Garish with Parmesan cheese and chopped Italian parsley if you like, serve and enjoy!

Notes

• You can used a can of tomato sauce if you don't have diced tomatoes. And you can use tomato sauce on the bottom of the baking dish, before adding the bell peppers.
• Adapt the recipe to your taste preference and to what you have on hand.
• Bake the bell peppers in the oven partially covered at least half to 3/4 of the time.
• You can parboil the bell peppers to make the baking process go faster and soften the bell peppers partially.
• Other ingredients that can be used: fresh Italian parsley, basil leaves, and fresh oregano.

You might find this video helpful if you want to make your own red sauce and ground Italian sausage: The Best Italian Stuffed Peppers. Cooking for a bigger family? Make this recipe for Italian Grandma Makes Stuffed Peppers.

Also I shared the video below of how Rachel pre-bakes her bell peppers and her version of Sausage-Stuffed Peppers. I hope these help you to make this dish or a version of it! Enjoy!

Recommended Products

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• 
  Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch
• 
  Pyrex Square Baking Dish

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 719Total Fat 43gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 17gCholesterol 138mgSodium 1736mgCarbohydrates 32gFiber 4gSugar 8gProtein 52g

Not all nutritional information is always 100% accurate.

 Looking for something else to cook? 

Recipe Index 

• How To Make Stuffed Bell Peppers
• Mexican Stuffed Peppers
• Chicken Stuffed Poblano Peppers
• Roasted Bell Peppers in Olive Oil
• Sausage and Peppers
• The Best Meatloaf (with bell peppers)
• Italian Sausage Pasta Recipe ( With Vegetables and Red Bell Peppers)
• Quick and Easy Pasta Sauce 30-minute 
  The recipe uses Poblano Peppers but, you can substitute them with bell peppers.

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